Pastry & Baking

6,276 topics in this forum

1. Melted Chocolate Weight to Volume Calculation

   By korhan, February 25, 2013
   • 9 replies
   • 21.9k views
   • 
   • korhan
   • March 1, 2013

2. Using a sheeter for very thin dough

   By rlped, December 4, 2012
   • 6 replies
   • 4.5k views
   • 
   • Syzygies
   • February 26, 2013

3. Glacé, Crystalized, Candied DIY 1 2

   By Saffy, September 17, 2005
   • 35 replies
   • 10k views
   • 
   • iii_bake
   • February 26, 2013

4. Panna Cotta Without Cream

   By Shel_B, February 21, 2013
   • 3 replies
   • 2.5k views
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   • Syzygies
   • February 21, 2013

5. Help with Cooky Bars, Please

   By Kim Shook, February 16, 2013
   • 11 replies
   • 2.3k views
   • 
   • Darienne
   • February 19, 2013

6. Guinness bonbon and truffle formulas

   By lebowits, February 18, 2013
   • 7 replies
   • 3.6k views
   • 
   • RobertM
   • February 19, 2013

7. Seeking Fruit Crown Recipe and Photos

   By SouzaKH, February 18, 2013
   • 0 replies
   • 2.8k views
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   • SouzaKH
   • February 18, 2013

8. Caramels with habenero

   By kitt, December 6, 2012
   • 3 replies
   • 1.9k views
   • 
   • DancingLion Chocolates
   • February 18, 2013

9. Greweling's Butter Ganache Proportions

   By Jim D., February 17, 2013
   • 3 replies
   • 5.8k views
   • 
   • Chocolot
   • February 17, 2013

10. Passion Fruit Ganache, vanishing flavor?

    By curls, February 8, 2013
    • 14 replies
    • 7.3k views
    • 
    • RWood
    • February 13, 2013

11. Pointers to develop apple mousse with albumin

    By Bojana, February 5, 2013
    • 2 replies
    • 1.6k views
    • 
    • Bojana
    • February 11, 2013

12. Anyone tried Nick Malgieri's genoise recipe?

    By AnnieWilliams, February 11, 2013
    • 2 replies
    • 1.6k views
    • 
    • AnnieWilliams
    • February 11, 2013

13. Look What Fleischmann's Has Done For Bread Bakers

    By weinoo, February 7, 2013
    • 11 replies
    • 2.6k views
    • 
    • radtek
    • February 10, 2013

14. Savories: What are you making & baking? 1 2 3 4 9

    By glennbech, September 3, 2006
    • 212 replies
    • 53.9k views
    • 
    • keychris
    • February 10, 2013

15. Professional mold – life size shoe and handbag

    By Genna77, January 6, 2013
    • 8 replies
    • 3.1k views
    • 
    • CharlieHorse
    • February 2, 2013

16. Basics/essential recipes that a pastry chef should know

    By QbanCrackr, January 30, 2013
    • 8 replies
    • 18.9k views
    • 
    • lebowits
    • February 1, 2013

17. Baked goods for sale at a Medevial Times suggestions please

    By Beth Wilson, January 25, 2013
    • 18 replies
    • 4.9k views
    • 
    • CharlieHorse
    • January 31, 2013

18. Veraswhip, a Soy Protein isolate?

    By adey73, January 30, 2013
    • 0 replies
    • 1.1k views
    • 
    • adey73
    • January 30, 2013

19. Pâte de Fruits (Fruit Paste/Fruit Jellies) (Part 1) 1 2 3 4 20

    By elizabethnathan, February 19, 2003
    • 491 replies
    • 176.8k views
    • 
    • Jim D.
    • January 30, 2013

20. Tart suggestions

    By pistolabella, January 26, 2013
    • 6 replies
    • 2k views
    • 
    • janeer
    • January 28, 2013

21. Sfogliatelle

    By jmacnaughtan, January 15, 2013
    • 20 replies
    • 7.7k views
    • 
    • jmacnaughtan
    • January 22, 2013

22. Subbing oil for butter in bundts

    By Felicia M Lazar, January 14, 2013
    • 5 replies
    • 2.9k views
    • 
    • Felicia M Lazar
    • January 21, 2013

23. Substituting butter in chocolate

    By piracer, January 18, 2013
    • 6 replies
    • 3.9k views
    • 
    • flourgirl
    • January 18, 2013

24. Tempered Chocolate in Ganache

    By Jim D., January 10, 2013
    • 13 replies
    • 12.4k views
    • 
    • merlicky
    • January 18, 2013

25. Perfect choux

    By AnnieWilliams, January 17, 2013
    • 7 replies
    • 5k views
    • 
    • AnnieWilliams
    • January 18, 2013